摘要
采用MRS培养基从果醋醋醅中分离具有强产酸能力的乳酸菌,通过形态观察、生理生化试验及分子生物学技术对其进行鉴定,并研究其乙醇耐受能力、产酸能力和抗生素敏感性。结果表明,从果醋醋醅中分离得到一株产酸能力较高的菌株,编号为D2,并鉴定其为鼠李糖乳杆菌(Lactobacillus rhamnosus),该菌株在体积分数4%乙醇条件下能够正常生长,在体积分数14%乙醇条件下能够存活,具有较强的乙醇耐受力;在MRS肉汤培养基中发酵48 h时,总酸含量达到20.03 g/L,其中乳酸含量增加最多,其次是苹果酸和琥珀酸;对四环素、氯霉素、红霉素和吉他霉素敏感,对链霉素、卡那霉素、青霉素、苯唑西林和复方新诺明具有耐药性。综上,该菌株具有较强的乙醇耐受能力和产乳酸能力,安全性高,有作为发酵菌剂改善果醋风味和口感的潜在应用价值。
A bacterium with high lactic acid-producing ability was isolated by MRS medium from fruit vinegar Cupei,and identified by morphological observation,physiological and biochemical tests and molecular biology technology.Its ethanol tolerance,acid production and antibiotic susceptibility were studied.The results showed that the strain with high acid-producing capacity was isolated from fruit vinegar Cupei,numbered as D2,and it was identified as Lactobacillus rhamnosus.The strain had strong ethanol tolerance,which could grow normally in MSR broth with 4%ethanol and survive at 14%ethanol.The total acid content was 20.03 g/L after fermentation 48 h in MRS broth,and the lactic acid content increased the most,followed by malic acid and succinic acid.The strain D2 was sensitive to tetracycline,chloramphenicol,erythromycin and kitasamycin,but was resistant to streptomycin,kanamycins,penicillin,oxacillin and compound sulfamethoxazole.In conclusion,the strain D2 had strong ethanol tolerance and high lactic acid-producing ability,with high safety,which had potential application value as fermentation starter to improve the flavor and taste of fruit vinegar.
作者
董玲
李露
郭云建
赵驰
罗静
朱鹏程
杨永
朱永清
李治华
DONG Ling;LI Lu;GUO Yunjian;ZHAO Chi;LUO Jing;ZHU Pengcheng;YANG Yong;ZHU Yongqing;LI Zhihua(Institute of Agro-products Processing Science and Technology,Sichuan Academy of Agricultural Sciences,Chengdu 610066,China;Agriculture,Rural and Forestry Bureau of Pidu District,Chengdu 611730,China;Dazhu Pengcheng Farmers'Fruit-Specific Cooperative Organization,Dazhu 635100,China)
出处
《中国酿造》
CAS
北大核心
2021年第2期128-132,共5页
China Brewing
基金
四川省农业科学院青年基金(2019QNJJ-023)
四川省农业科学院科技成果中试熟化与示范转化项目(CGZH2018ZC14-7、CGZH2019XC30)
四川省科技支撑项目(2018NFP0059、2019YFN0073)。
关键词
乳酸菌
乳酸
分离
鉴定
发酵特性
lactic acid bacteria
lactic acid
isolation
identification
fermentation characteristic
